Brillat-Savarin Cheese

Will Studd's selected Brillat Savarin is handmade from enriched cow's milk in Burgundy France, using gentle overnight lactic fermentation techniques. The cheese is soft, rich, creamy, buttery and light. Upon trying this for the first time, most people have widened eyes at having discovered true bliss. Serve this guaranteed party-pleaser at room temperature paired with champagne or sparkling wine. Alternatively, serve with fresh berries drizzled with honey or melted chocolate. Brillat Savarin takes its name from a famous 18th Century French food writer, and was originally promoted in the 1950s by Parisian cheesemonger and affineur, Pierre Androuet. But beware, not every Brillat Savarin is the same. Will Studd has selected this sensational example because of its unique wrinkled, bloomy rind and traditional wooden box, which create the ideal microclimate for this wonderful soft French cheese to ripen to perfection.